My Mom's Apple Pie Recipe
Thanksgiving is all about the turkey for most people, and I get it. It's pretty delicious in its own right. But for me, I'm all about the sides and pie. Now, typically I'm not a sweets eater. I always reach for savory, but when it comes to pie - I'm all about it. And my momma just so happens to make the best apple pie on the planet. You want to know why I feel that way? It's classic. Nothing too gourmet about it, just the absolute perfect pie for Thanksgiving. And really, why mess with perfection?
Traditional Apple Pie Recipe
8-10 Granny Smith Apples ( you can also use a combination of 1/2 Granny Smith Apples, 1/2 Cortland apples)
Approximately 1 cup packed Brown Sugar
1/4 cup Flour
2 teaspoons Cinnamon
1 teaspoon Nutmeg
PIE CRUST INGREDIENTS (Makes 8-9 Inch two-crust Pie)
2 cups all-purpose flour ( I use Unbleached King Arthur)
1 teaspoon salt
2/3 cup plus 2 Tablespoons shortening (Crisco works best)
4-5 Tablespoons cold water
Measure flour and salt into bowl. Cut in shortening thoroughly.
Sprinkle in water, 1 Tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl.
Gather 1/2 dough into a ball; shape to flattened round on lightly floured board. With floured rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry in half or quarters and gently unfold into pan.
Pour Apple mixture into dough lined pan. Roll out top crust, fold in half, and cut 5-6 small slits in fold for venting. Place over top of Apple mixture. Pinch pie crust edges together.
Brush with slightly beaten egg white ( I beat it with a fork) and sprinkle with sugar.
Bake at 375 degrees for about an hour or until pie crust is golden brown.